We’ve taken inspiration from Prince Charles’ recent revelation that he loves to eat ‘groussaka’ and created our very own recipe. Game meat is so versatile and can be used as an alternative in so many recipes.
For the filling
- 750g minced grouse
- 1 courgette, sliced
- 1 large or 2 small aubergines, sliced
- 3 medium potatoes
- Half a tube of tomato puree – about 100g
- 3 tsp garlic paste or 3 cloves
- 1 large glass red wine
- Half tsp ground cloves
- 2 tsp brown sugar
- 1 tsp cinnamon
- 2 tsp mixed dried herbs
- 200g diced onions
- 1 vegetable stock cube
- 2 tins chopped tomatoes
- Olive oil for frying
For the topping
- 600 ml milk
- 75g butter
- 60g flour
- 3 egg yolks
- 100g Parmesan
- Salt and pepper
- Fry your onions in olive oil until soft. Meanwhile, put the potatoes on to boil. Once bubbling, set the timer to 10 minutes. When done, drain, leave to cool, then slice.
- While your potatoes are cooking, add the meat to your pan and stir till browned. Add the garlic and spices. Then the tins of tomatoes, tomato paste, herbs, sugar and the vegetable stock cube and simmer 45 mins, topping up with water whenever it starts to look dry. Season to taste.
- While your meat is simmering, fry the courgettes and aubergines in olive oil and set aside.
- Make the béchamel: heat the milk in a pan and in another pan melt the butter and stir in the flour. Add the milk ladle by ladle, stirring in between additions until smooth, and continue until all the milk is used up. Take off the heat, and whisk in the Parmesan and egg yolks. Season.
- Layer the meat mixture with the vegetables in a lasagne dish, then top with the béchamel.
- Cook for 40 mins at 180 degrees, checking regularly. If the top starts to brown too quickly, turn the heat down slightly.